Posh spice cake

Name: Posh spice cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 85 grams self-raising flour; 140 grams wholemeal plain flour; 1 teaspoon baking powder; 175 grams golden caster sugar; 4 cardamom pods; 1 small zest orange; 1 teaspoons cinnamon; 1 teaspoons mixed spice; 0 teaspoons nutmeg; 140 grams butter, cut into pieces; 100 grams pecan; 85 grams raisin, preferably golden or green; 85 grams sultana; 85 grams dried cranberry; 1 egg; 125 milliliters milk; 1 serving ribbon, to decorate; 85 grams frozen cranberry, thawed; 25 grams golden caster sugar

Posh spice cake could be just the pescatarian recipe you've been looking for. This recipe serves 12. One serving contains 335 calories, 5g of protein, and 17g of fat. Head to the store and pick up raisin, golden caster sugar, baking powder, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Butter and base-line a deep 18cm round, loose-bottomed cake tin.

Ingredients you will need

Butter

Base

Equipment you will use

Cake Form

Heat oven to 170C/fan 150C/gas

Equipment you will use

Oven

For the cake, stir together the flours, baking powder and sugar. Slit open the cardamom pods and remove the tiny seeds (discard the pods). Grind the seeds to a powder using a pestle and mortar, then stir into the flour mixture with the orange zest and all the other spices.

Ingredients you will need

Baking Powder

Cardamom Pods

Orange Zest

Spices

All Purpose Flour

Seeds

Sugar

Equipment you will use

Mortar And Pestle

Rub the butter into the mix until it looks like coarse crumbs. Coarsely chop half the pecans and stir into the mix with the raisins, sultanas and cranberries. Beat the egg, pour in the milk and stir into the cake mixture. Spoon the mixture into the tin, level the top and scatter over the remaining pecan halves.

Ingredients you will need

Pecans

Cranberries

Golden Raisins

Raisins

Butter

Milk

Egg

Dry Seasoning Rub

Bake for 45 mins, then lower the heat to 150C/fan 130C/ gas 2 and bake for another 45 mins.

Equipment you will use

Oven

While the cake bakes, prepare the topping. Pat the cranberries dry on kitchen paper, then toss with the sugar in a small bowl. After the second 45 mins of baking, spoon the sugared cranberries over the top of the cake. Return to the oven for another 15-20 mins, or until the cranberries are sticky and a skewer inserted into the cake comes out clean.

Ingredients you will need

Cranberries

Sugar

Equipment you will use

Skewers

Bowl

Oven

Leave the cake to cool in the tin, then turn out onto a wire rack. Decorate with ribbon. The cake is best kept overnight for the flavours to mellow before slicing. Will keep in an airtight tin for up to 2 weeks.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

85grams

self-raising flour 140grams

wholemeal plain flour 1teaspoon

baking powder 175grams

golden caster sugar 4

cardamom pods 1small

zest orange 1teaspoons

cinnamon 1teaspoons

mixed spice 0teaspoons

nutmeg 140grams

butter, cut into pieces 100grams

pecan 85grams

raisin, preferably golden or green 85grams

ribbon, to decorate 85grams

frozen cranberry, thawed 25grams

golden caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Spice Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.